Baking Substitutions Guide

¼ tsp baking soda + ½ tsp cream of tartar

Mix together and use immediately.

¼ tsp baking soda + ½ tsp lemon juice or vinegar

Reduce other liquid slightly.

3 tsp baking powder

Omit any salt in the recipe; may affect flavor.

1 tsp potassium bicarbonate

1:1 replacement, sodium-free option.

1¼ tsp instant yeast

No proofing required; mix directly into dry ingredients.

1 tsp baking soda + 1 tsp lemon juice

For no-yeast breads only; texture will differ.

½ tsp lemon juice

Use when stabilizing egg whites or as acidifier.

½ tsp white vinegar

Works well as an acid component in recipes.

1 cup milk + 1 tbsp lemon juice or vinegar

Stir and let sit 5 minutes until curdled.

1 cup plain yogurt thinned with a little milk

Thin to pourable consistency.

¾ cup sour cream + ¼ cup water

Whisk together before adding.

1 cup 2% milk + 1 tbsp melted butter

Adds back the fat content.

½ cup evaporated milk + ½ cup water

Good 1:1 substitute.

1 cup oat/almond/soy milk

Neutral plant milk works in most baked goods.

¾ cup milk + ¼ cup melted butter

Works for cooking; won't whip.

1 cup coconut cream (full-fat)

Chilled and whippable; adds coconut flavor.

1 cup half-and-half

Lower fat; won't whip to stiff peaks.

1 cup plain full-fat yogurt

1:1 direct replacement.

¾ cup cream cheese + 3 tbsp milk

Blend smooth; richer result.

1 cup crème fraîche

Slightly less tangy; same texture.

1 cup Neufchâtel cheese

Lower fat version; nearly identical in recipes.

1 cup ricotta cheese (blended smooth)

Blend until perfectly smooth.

1 cup Greek yogurt (drained overnight)

Use labne or strained yogurt for spreadable consistency.

1½ cups whole milk simmered until reduced by half

Cool before using.

1 can coconut milk (unsweetened)

Adds coconut flavor; works in most applications.

1 cup powdered milk + ⅔ cup sugar + ⅓ cup boiling water + 3 tbsp butter

Blend until smooth and sugar dissolves.

1 can coconut condensed milk

Direct dairy-free replacement; may add coconut flavor.

1 tbsp ground flaxseed + 3 tbsp water

Mix and refrigerate 15 min until gel forms. Best as binder.

¼ cup unsweetened applesauce

Adds moisture; works as binder in dense baked goods.

3 tbsp aquafaba (canned chickpea liquid)

Closest protein structure; works in most recipes.

¼ cup silken tofu (blended smooth)

Use in dense cakes and brownies.

2 tbsp aquafaba

Can be whipped to stiff peaks like egg whites.

1 tbsp agar powder dissolved in 1 tbsp water

Set, then whip; best for meringues.

1 tbsp soy lecithin granules

Provides emulsification; dissolve in a little oil first.

2 tbsp full-fat coconut milk

Adds richness and fat; good in custards.

1 cup + 2 tbsp cake flour

Produces a lighter, more tender crumb.

½ cup almond flour + ½ cup oat flour

Gluten-free blend; add 1 tsp xanthan gum.

1 cup gluten-free all-purpose blend

Use a 1:1 GF blend with xanthan gum included.

1 cup all-purpose flour minus 2 tbsp + 2 tbsp cornstarch

Sift together twice.

1 cup all-purpose flour + 1 tsp vital wheat gluten

Increases protein for better rise and chew.

1 cup all-purpose flour

Will work but produces a slightly less chewy crumb.

1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt

Whisk together before using.

2 tbsp all-purpose flour

Use double the amount; cook longer to remove flour taste.

1 tbsp arrowroot powder

1:1 substitute; doesn't break down with acid.

1½ tsp potato starch

Strong thickener; use slightly less.

1 tbsp cornstarch

Direct 1:1 swap; may turn cloudy with dairy.

1½ tbsp all-purpose flour

Requires longer cooking.

1 cup coconut sugar

1:1 substitute; darker color, slight caramel note.

¾ cup honey

Reduce other liquid by 3 tbsp; add ¼ tsp baking soda.

¾ cup maple syrup

Reduce other liquid by 3 tbsp per cup of syrup.

1 cup granulated sugar + 1 tbsp molasses

Mix until combined; lighter version uses less molasses.

1 cup coconut sugar

Similar moisture and caramel flavor.

1 cup granulated sugar blended with 1 tbsp cornstarch

Blend in high-speed blender until powdery.

1¼ cup granulated sugar + ¼ cup water

Dissolve sugar in water; reduce other liquids.

1 cup maple syrup

1:1 swap; slightly thinner and less sweet.

1 cup agave nectar

Milder flavor; vegan option.

1 cup honey

Sweeter; adjust to taste.

¾ cup granulated sugar + ¼ cup water + ¼ tsp vanilla

Dissolve and simmer briefly.

¾ cup dark brown sugar + ¼ cup water

Simmer until slightly thickened.

1 cup dark corn syrup

Less robust flavor but same texture.

1 cup granulated sugar + ¼ cup water

Cook to 230°F (soft ball stage).

1 cup honey or agave

Adds slight flavor; use in candy, pies.

1 cup coconut oil (solid)

1:1 swap for baking; slight coconut flavor.

¾ cup vegetable oil

For melted butter in recipes; reduces fat slightly.

1 cup vegan butter

Direct 1:1 swap; works in most applications.

1 cup unsweetened applesauce

For fat-free swap; adds moisture, reduces crispness.

1 cup butter

Adds water content; may affect flakiness slightly.

1 cup coconut oil (solid, refined)

Very close texture; neutral flavor.

1 cup lard

Traditional substitute; excellent flakiness.

1 cup melted coconut oil

Mild coconut flavor; solidifies when cool.

1 cup melted butter

Adds richness and flavor.

¾ cup unsweetened applesauce + ¼ cup oil

Reduces fat; moister crumb.

1 cup vegetable shortening

Best structural substitute for pastry.

1 cup butter

Richer flavor; slightly less flaky.

1 tsp vanilla paste

1:1 swap; includes real vanilla bean seeds.

½ tsp vanilla powder

Use half the amount; alcohol-free.

1 tbsp vanilla-flavored liqueur (e.g., Kahlúa)

Use sparingly; adds alcohol and other flavors.

1 tsp almond or maple extract

Changes flavor profile noticeably; use carefully.

1 tbsp lime juice

1:1 swap; slightly different citrus note.

1 tbsp white wine vinegar

For acidity; no citrus flavor.

½ tsp citric acid dissolved in 1 tbsp water

Very sour; use sparingly.

Plain yogurt thinned to pourable consistency

Same tang and acidity.

Kefir (1:1)

Similar cultured milk flavor.